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Soybean paste based on bacillus natto mutant strain as dominant bacterial system and preparation method

A technology of Bacillus natto and Bacillus natto, applied in the field of compound strain soybean paste and its production, can solve the problems of unclear flavor substances of soybean paste, difficult standardization, large energy consumption, etc., and shorten the production cycle , good social benefits, and the effect of improving solubility

Active Publication Date: 2020-04-28
JILIN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0024] The present invention provides a soybean paste based on the Bacillus natto mutant strain as the dominant strain and a production method to solve the problem of unclear flavor substances in traditional soybean paste, lack of security, long production cycle, low production efficiency, and large energy consumption , the raw material utilization rate is reduced, and it is difficult to achieve standardization

Method used

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  • Soybean paste based on bacillus natto mutant strain as dominant bacterial system and preparation method
  • Soybean paste based on bacillus natto mutant strain as dominant bacterial system and preparation method
  • Soybean paste based on bacillus natto mutant strain as dominant bacterial system and preparation method

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Experimental program
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Effect test

Embodiment 1

[0070] is obtained by the following steps:

[0071] Step 1. Selection of soybeans: Suinong 29 soybeans were selected, with a protein content of 41.92% and a fat content of 21.28%, which were selected through mechanical classification;

[0072] Step 2, steaming to remove fishy smell: Steaming at 120°C for 3 minutes;

[0073] Step 3. Cooking and maturation of sugar liquid: add β-glucan solution for high-temperature aging, add 0.5% β-glucan solution, the amount of solution added is 1.5 times the volume of dry beans, and perform high-temperature aging, and the aging parameter is 100°C , 35min, after ripening, cool for later use;

[0074] Step 4, enzymatic hydrolysis: adding neutral protease and transglutaminase to compound soybean protein modification, mixing ratio: neutral protease:transglutaminase=1:1.5, temperature 55°C, time 0.5h , pH7.0, and the enzyme dosage are 2.5% of the total material weight in the previous step;

[0075] Step 5, rolling: transfer the material to the ...

Embodiment 2

[0087] is obtained by the following steps:

[0088] Step 1. Selection of soybeans: Suinong 29 soybeans were selected, with a protein content of 41.92% and a fat content of 21.28%, which were selected through mechanical classification;

[0089] Step 2, steaming to remove fishy smell: steaming at 120°C for 4 minutes;

[0090] Step 3. Cooking and maturation of sugar solution: add β-glucan solution for high-temperature aging, add 0.75% β-glucan solution, the amount of solution added is 2.0 times the volume of dry beans, and perform high-temperature aging, and the aging parameter is 100°C , 37.5min, after ripening, cool for later use;

[0091] Step 4, enzymatic hydrolysis: add neutral protease and transglutaminase to compound soybean protein, mixing ratio: neutral protease:transglutaminase=1:1.5, temperature 55°C, time 0.5h , pH7.0, and enzyme consumption are 3.8% of the total material weight in the previous step;

[0092] Step 5, rolling: transfer the material to the chopping m...

Embodiment 3

[0104] is obtained by the following steps:

[0105] Step 1. Selection of soybeans: Suinong 29 soybeans were selected, with a protein content of 41.92% and a fat content of 21.28%, which were selected through mechanical classification;

[0106] Step 2, steaming to remove fishy smell: steaming at 120°C for 5 minutes;

[0107] Step 3. Cooking and maturation of sugar solution: add β-glucan solution for high-temperature aging, add 1% β-glucan solution, the amount of solution added is 2.5 times the volume of dry beans, and perform high-temperature aging, and the aging parameter is 100°C , 40min, after ripening, cool for later use;

[0108] Step 4, enzymatic hydrolysis: adding neutral protease and transglutaminase to compound soybean protein modification, mixing ratio: neutral protease:transglutaminase=1:1.5, temperature 55°C, time 0.5h , pH7.0, enzyme consumption is 5% of all material weight in the previous step;

[0109] Step 5, rolling: transfer the material to the chopping mac...

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Abstract

The invention relates to soybean paste based on a bacillus natto mutant strain as a dominant bacterial system and a preparation method, and belongs to the technical field of seasoning preparation. High-quality soybeans are selected as a raw material, and a composite strain formed by combining aspergillus oryzae 3.042, the bacillus natto mutant strain BNM1, bacillus subtilis, bacillus velezensis, tetrakis halococcus, bacillus coagulans and salt-tolerant yeast is used for three-stage fermentation, so that the special fragrance of traditional farm paste is enhanced, and the soybean paste is golden in color, outstanding in delicate flavor and endless in aftertaste. The soybean paste is rich in nattokinase and vitamin K while the nutrition of the soybean paste is retained, and has effects of relieving hypertension, hyperglycemia and hyperlipidemia and dissolving thrombus, meanwhile, the productivity is improved, the production cycle is shortened and social benefits are good.

Description

technical field [0001] The invention belongs to the technical field of condiment production, and discloses a composite strain soybean paste with Bacillus natto as the dominant strain and a preparation method thereof. Background technique [0002] Traditional soybean paste adopts traditional technology, natural fermentation, long production cycle, low production efficiency and high energy consumption, but it maintains the unique flavor and aroma of soybean paste. At present, the industrial production of soybean paste uses a single strain of koji to shorten the production cycle and improve product quality. However, the use of a single strain of koji reduces the utilization rate of raw materials, making the flavor and taste of the produced sauce not as good as that of traditional fermented sauce. , the color of the sauce is darker. [0003] The natural fermentation of soybean paste is affected by many factors, such as salt concentration, fermentation pH value, dissolved oxygen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00C12P1/04C12P1/02C12R1/69C12R1/07C12R1/125C12R1/01A23L11/50
CPCA23L27/60A23L33/00C12P1/04C12P1/02A23V2002/00A23L11/50C12R2001/07C12N1/205C12R2001/125C12R2001/01C12R2001/69C12N1/145A23V2200/326A23V2200/3262A23V2200/328Y02A40/90
Inventor 刘俊梅盛智丽王梦竹刘国彦赵雨谦关辉袁雁妮李琢伟代伟长李雪陈丹丹沈弘洋赵洋王欢
Owner JILIN AGRICULTURAL UNIV
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